I am trying to jump on the wagon to try the pumpkin shaped bread but they turned out deformed and the twine felt a little stuck when I went to remove it.
What is the trick?
Recipe:
These 2 are half of my dough from a larger batch.
Stiff starter: 100g fed starter +114g KA AP flour+60g water
Dough: 930g AP , 600g water and 20g salt
Made stiff starter and let it double then waited 2 days ( due to time) before I made bread.
Autolyse with just water and AP for 1 hour
Add stiff starter and salt knead until window pane
4x stretch and fold every 30 min
Bulk ferment room temp ( dough temp at start was 73.8 )
4.5 hours bulk after S&F
Portion and bench rest 15 min
Shape and cold proof 19 hours
Freeze for 30 min to help with the scoring and Bake lid on 450 for 20 min then lid off 400 for 10 min
by genegenet
4 Comments
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Wow and here I thought they were using moulds.
Following
What I like to do is coat my twine in olive oil and tie very gently, almost loosely. You don’t want it really digging into the dough. Left loaf was with olive oil and it came off so easily. Second loaf I didn’t even try to take off the twine until it was fully cool lol. When I first started I also liked to draw the lines on paper to imagine how the twine is going to be laid out and going to spring into shape. It sucks that the only thing keeping me from it being perfect is my crappy oven :’)
https://preview.redd.it/rwupzl4p86vd1.jpeg?width=4032&format=pjpg&auto=webp&s=29d901fa962c134059abd1e082709e5981ac42db